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- Heat the oil in a large pan over a medium heat. Add the beef mince, onion, garlic, celery and carrot and cook for 6-8 minutes or until the mince is completely cooked through and no pink parts remain, breaking up any lumps with a wooden spoon.
- Stir in the tomato purée and cook for two minutes, then pour in the stock. Bring to the boil and simmer for 5-6 minutes until thickened.
- Fill the rolls with the mince mixture. Top with some grated Cheddar and mixed leaves to serve.
Per serving: 375kcals, 18.3g fat (8.5g saturated), 8.7g carbs (3.9g sugars), 41.5g protein, 1.7g fibre, 0.325g sodium
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